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skillet filled with buffalo chicken dip with celery chips and bread next to it

Buffalo Chicken Dip


  • 12 ounces cream cheese, softened
  • 1-1/2 - 2 cups cooked shredded chicken*
  • 1/4 cup + 2 tablespoons Frank's RedHot Original Hot Sauce
  • 1/4 cup blue cheese dressing
  • 3/4 cup shredded mozzarella cheese
  • blue cheese crumbles, optional**


  1. Preheat oven to 350ºF.

  2. In a 9x13 pan, spread softened cream cheese into even layer. (You can also use a 10-inch cast iron skillet).

  3. Top with cooked shredded chicken.

  4. Drizzle RedHot and blue cheese dressing over the chicken. (You can see what it looks like at this step in the photo below).

  5. At this point, you can mix together everything by stirring it right in the pan (if so, add the mozzarella now too). Or if you want a more layered dip, just use the back of a spoon to gently mix the RedHot and dressing together (those taste best when slightly mixed together!).

  6. Top with shredded mozzarella.

  7. Bake for about 15 minutes or until cheese is melted and dip is bubbling around the edge.

  8. Top with blue cheese crumbles if desired. Serve with tortilla chips, celery, or baguette slices.

Recipe Notes

*the amount of chicken you use just depends on your personal taste, I like mine with a little less. Feel free to adjust to suit your taste! 

**I usually don't include the crumbles with my dip, I liked it for the photoshoot. I personally do like them, but I know they are not for everyone, so I recommend only using if you're making this for blue cheese lovers.